Loaded Lamb and Chicken Pitas
Loaded Lamb and Chicken Pitas are stuffed grilled sandwiches combining seasoned diced lamb and chicken with hummus, creamy white sauce, BBQ sauce, and fresh tomato-cucumber mix—inspired by NYC's Kabab Express.
Recommended
Kabab Express
- Location
- New York, NY
What the creator ordered
- Loaded Lamb Pita with tomato cucumber mix, sumac onions, hummus, white sauce, and BBQ sauce
- Loaded Chicken Pita with tomato cucumber mix, pickled red onions, pickles, feta cheese, and spicy white sauce
Standout moments
- +Wildly tender and flavorful chicken
- +Ultra creamy white sauce
- +Generously loaded pitas
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Tips & Notes
Pro tips
- Dice lamb and chicken into uniform 1/4–1/2 inch pieces so they cook evenly and distribute throughout the pita without large chunks.
- Grill or pan-sear the meat over medium-high heat until edges are caramelized (2–3 minutes per side), which builds flavor before assembling.
- Layer sauces strategically: hummus and BBQ on one pita, creamy white sauce on the other, to prevent cross-flavor muddiness and keep bread from soaking through.
- Warm pitas immediately before filling to keep them pliable and seal in heat, which helps bind ingredients together.
Substitutions
- Lamb → beef sirloin or ground lamb (same cooking time)
- Chicken → turkey breast or grilled chicken thighs (thighs stay juicier)
- Creamy white sauce → tzatziki or garlic yogurt sauce
- BBQ sauce → harissa or spicy red pepper sauce
Storage & make-ahead
Refrigerate cooked meat in an airtight container up to 3 days. Reheat gently in a skillet over medium heat before assembling fresh pitas.
Common Questions
Can I make these pitas ahead of time?
Yes. Cook and season the lamb and chicken up to 2 days ahead and refrigerate. Warm them before assembling. Assemble pitas fresh to prevent sogginess.
What's the best way to warm pita bread?
Wrap pitas in foil and warm in a 350°F oven for 3–5 minutes, or toast them directly over a gas flame or skillet for 10–15 seconds per side until pliable.
Can I substitute the creamy white sauce?
Yes. Use tzatziki, Greek yogurt mixed with garlic and lemon, or ranch dressing as alternatives.
How do I keep the pitas from falling apart?
Don't overfill—use about 6 oz meat and 2–3 tbsp sauce per pita. Packing sauces in the middle and vegetables on the sides helps contain moisture.
Are these pitas gluten-free?
No, unless using gluten-free pita bread. Swap standard pitas 1:1 with gluten-free versions if needed.
